Method

1. Preheat the oven to 200 C. Place the cauliflower florets on a large oven tray. Slice the red onion into strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch of salt and pepper. Toss the cauliflower and onions until coated.
   

2. Roast the cauliflower and onions in the preheated oven for 15 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
   

3. While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth.
   

4. Drain and rinse the can of chickpeas. Add them to a frying pan along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
   

5. Pull the parsley leaves from their stems and roughly chop the leaves into small pieces.
   

6. Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.